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Panettone Bread Pudding with Amaretto Sauce

Ingredients:

Sauce:

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch

Bread Pudding:

2 pound loaf panettone, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

Directions:

To make the sauce:

Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding:

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Preheat the oven to 350 degrees F (175 degrees C).

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

U.S. Measurement Metric Measurement

1 teaspoon 5 milliliters
1 tablespoon 15 milliliters
1 fluid ounce (2 tablespoons) 30 milliliters
2 fluid ounces (1/4 cup) 60 milliliters
8 fluid ounces (1 cup) 240 milliliters
16 fluid ounces (2 cups = 1 pint) 480 milliliters
32 fluid ounces (2 pints = 1 quart) 950 milliliters (.95 liter)
128 fluid ounces (4 quarts = 1 gallon) 3.75 liters

1/4 ounce 8 grams
1/2 ounce 15 grams
1 ounce 30 grams
4 ounces 115 grams
8 ounces (1/2 pound) 225 grams
16 ounces (1 pound) 450 grams
32 ounces (2 pounds) 900 grams
40 ounces (2-1/4 pounds) 1 kilogram